Restaurant manager jobs in Lees Summit, MO - 1,901 jobs

To eat. To laugh. To share. That's why people come to Pizza Hut. It's the calling of our Restaurant General Managers to make them feel like family with smiles, teamwork and dedication. If you're an experienced restaurant or retail manager, think about a career with Pizza Hut. You know who you are, a natural leader, you love putting together a winning team. You're all about teaching new things and motivating the team to work together. At Pizza Hut, you can do all that - and more. Here, you will work with smart, experienced, fun people. Expect training and growth. Plenty of excitement. Unique challenges. And a world of opportunity. Requirements: You have at least 2 years of leadership experience in the restaurant, hospitality or retail industry with responsibility for financial results. You're all about creating a great place to work for your team. You want to make your customer's day and it shows in the way you are maniacal about serving amazing pizza with a great big smile. We have a GREAT culture and look for GREAT people to add to our family. You know who you are --honest, energetic, motivational and fun. You have a vision for the perfect restaurant, and you know how to get your team to bring it to life. You set high standards for yourself and for your people. You're up for a challenge. You love the excitement of the restaurant business and know every day is different. And, you're at least 18 years old with a valid driver's license, reliable transportation (not public transportation - you may need to drive to make deposits for the restaurant sometimes) and a true desire to learn and grow. Keep in mind, this is just basic information. You'll find out more after you apply. And independently-owned franchised or licensed locations may have different requirements. Additional Info: If you want a management career with an innovative company, look no further than Pizza Hut. Apply today!

Your Role at Red Door Woodfired Grill At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint. Reporting directly to the Culinary Partner, the Kitchen Manager supports all back-of-house operations with a focus on execution, team development, and consistency. This role leads by example-balancing hands-on cooking, coaching, and organization to uphold Red Door's commitment to scratch-made quality, smooth service, and memorable guest experiences. The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door's standards are executed with precision, care, and passion every shift. Path of Progression This is a salaried leadership position with performance-based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence-qualities that open the door to future partnership opportunities within the Red Door family. Benefits Offered For all Full-time Restaurant Managers Medical, Dental, Vision & Pharmacy Benefits Company-provided Life Insurance & AD&D Insurance Short-Term Disability 401(k) With Employer Match (age 21 & older) Perks & Rewards Competitive pay + quarterly bonus Paid Time Off Business Casual Work Attire Meal Discount YOUR IMPACT AND RESPONSIBILITIES Culinary Leadership & Operations Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality. Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines. Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence. Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction. Maintain cleanliness, sanitation, and organization in all kitchen areas. Oversee proper storage, labeling, and rotation of all products. Support the maintenance and care of all kitchen equipment. Team Development & Training Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork. Assist with recruiting, onboarding, and developing new culinary team members. Provide daily feedback, coaching, and recognition to strengthen team performance. Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities. Lead by example-modeling consistency, integrity, and genuine hospitality. Operational Standards & Financial Responsibility Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls. Monitor food quality, waste, and portioning to maintain food cost goals. Support scheduling, labor planning, and daily prep levels based on business volume and forecasts. Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns. Uphold all safety, sanitation, and compliance standards. Cross-Department Collaboration Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams. Maintain open and professional communication to support timely, accurate, and guest satisfaction. Foster teamwork across departments to ensure Red Door's brand promise is delivered on every plate. QUALIFICATIONS What Success Looks Like Every shift runs smoothly, with efficient communication and teamwork. Dishes are executed consistently and presented to Red Door standards. The kitchen team feels supported, trained, and motivated. Labor, waste, and food cost goals are achieved through smart, proactive management. Cleanliness, organization, and morale remain high every day. The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence. Qualities that Shine Here Dependable and detail-oriented with a passion for culinary excellence. Hands-on leader who leads through action, not just direction. Calm, confident, and adaptable in fast-paced environments. Strong communicator who builds trust across the team. Organized, self-motivated, and driven to grow within the Red Door brand. Required Skills Minimum 2-3 years of kitchen leadership experience in a full-service or upscale restaurant. Strong culinary knowledge and understanding of scratch cooking techniques. Availability to work a flexible schedule, including nights, weekends, and holidays. Ability to stand, walk, and move for extended periods and lift to 50 pounds. Proven ability to manage people, processes, and priorities with professionalism. Must uphold all Red Door standards for safety, sanitation, and hospitality. RDG is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under applicable law.

Job DescriptionDescription: Pay: $100,000 - $120,000 Salary Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements: Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle.

JOB TITLE: Director of Food and Nutritional Services JOB HOURS: Varies JOB SUMMARY: The Director of Food and Nutritional Services is a Management position responsible for overseeing all foodservice/clinical activities, quality improvement, and regulatory compliance within the organization. RESPONSIBILITIES/JOB DUTIES: Provide direction and guidance for all foodservice operations Develop strategies for delivering high-quality, compliant food choices Comply with regulatory standards and confidentiality regulations Manage budget, expenses, and payroll activities Lead team in providing clinical and therapeutic services Participate in patient satisfaction programs and quality improvement initiatives SKILLS: Strong leadership and management Excellent communication and interpersonal skills Knowledge of food safety and sanitation standards Experience in food service operations Ability to manage budgets and track expenses QUALIFICATIONS: Education: Bachelor's or advanced degree in foods, nutrition, or food service administration (Master's preferred) Licensure/Certification: Completion of a dietetic internship approved by the Academy of Nutrition and Dietetics; Current Missouri Licensure for Registered Dietitians Work Experience: 1-3 years of Leadership and Management experience REQUIRED STAFF COMPETENCIES: Include but not limited to: Demonstrates support for organizational mission Promotes teamwork and resolves conflicts constructively Communicates effectively and displays positive attitude Customer-focused and committed to service excellence Strong desire for personal and professional growth WORKING CONDITIONS: Patient contact, exposure to chemicals, use of commercial food service equipment, indoor work environment APPLY NOW! Or reach out to me directly at 617-746-2768 (accepts texts) / Megan@ka-recruiting.com. OR schedule a quick call using this link: calendly.com/megankarecruiting

* $48,000 - $58,000 plus bonus program, Daytime hours only, Benefits package, paid vacation, weekend availability is a must. * Major Purpose: To act as the Operations Manager who is responsible for supporting the mission, vision and values of First Watch Restaurants through all that he/she does in their role every day. * The Operations Manager will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company while developing restaurant staff. * Major Responsibilities: * To assist in meeting or exceeding established sales, revenue and profitability goals, SLEBITDA movement in a positive direction * Provide efficient and professional service at an appropriate level to meet or exceed customers' expectations * Assist in the management of all revenues, cash or credit and company collateral - properly deposited and accounted for and are secured into the Company's operating bank account * Ensure the integrity and operational functionality of all POS and security systems and equipment * Manage all internal/external communications in a timely and effective manner * Guide team members both front of the house and back of the house staff to meet established objectives * Ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness * Maintain safe working conditions as required by OSHA and federal, state and local governing bodies * Communicate with other management, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale * Ability to perform the duties and responsibilities of all positions at the restaurant, proficient in performing such duties, and through instruction and supervision, train and develop both other managers and hourly employees * Regularly counsels and coaches employees, and has the authority to suspend employees pending review of the situation by the General Manager, or discharge an employee immediately for instances of serious misconduct as defined in the Employee Handbook * Along with the General Manager evaluates hourly staff via formal evaluations * Evaluates hourly employees on an on-going basis through proper and effective use of the weekly schedule * Leads a shift effectively - executes effectively use of the Daily Shift Card and Red Book * Trains staff in all proper EOD procedures, including check out procedures * Ensures maintenance of a safe and harassment free workplace * Takes quick and responsible action in solving problems and able to use reason when dealing with disciplinary issues * Completes all required paperwork on a timely

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Lee's Summit, MO As a Restaurant General Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $75K - $85K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Utilizes leadership skills and motivates employees to ensure cost control and labor management Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records Qualifications At least 2+ years of full-service, high-volume restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $60,000.00 - USD $65,000.00 /Yr. At least 2+ years of full-service, high-volume restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1

Text GCTeams to ************ to APPLY NOW! Our franchise organization, Great Western Restaurants, Inc. dba Golden Corral, is currently seeking energetic, friendly restaurant managers and supervisors to join our team! Annual compensation $55,000 - $75,000 based on experience. Lots of room to grow! Some of our highlighted benefits are: • Clear and defined training. • Bonus paid monthly! • Career growth, you are our future! • Free meals during shift. • Team-oriented workplace. • Employee Referral Program. • Other benefits include Medical, Dental and Vision. (eligible the first day of the following month after 60 days of employment) 401K with Company Match (enrollment available upon hire) We are in search of managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequaled opportunity at the best chain restaurant company in the country!As a General Manager, you are responsible for "Making Pleasurable Dining Affordable" for our guests by ensuring Golden Corral operational standards are communicated, trained and maintained in the restaurant. In this leadership role, you ensure optimal restaurant financial results, outstanding guest service and food quality, while providing the restaurant management and Co-worker team with opportunities for everyone to be successful.Requirements: Provides leadership and guidance to Kitchen Managers, Hospitality Manager and Certified Assistant Managers. Management experience. 1-2 years experience in the food service industry, preferably in some supervisory capacity in a casual dining, quick serve, or institutional food service setting with diversified menu offering. Education and training associated with completion of a high school diploma; college coursework in culinary/hospitality or business is a plus. Position requires a valid driver's license and an acceptable driving record. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $55,000.00 - $75,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Restaurant Managers oversee the daily operations of a restaurant location. Their responsibilities include hiring and training staff, coordinating employee schedules, and ensuring company protocols are being followed. They also plan menus, order supplies, manage budgets and resolve customer complaints among.

Hooters of America LLC is looking for a Restaurant Manager in our Hooters of N. Kansas City Manages various areas of responsibility within the operation; specifically Hospitality, Guest Satisfaction, Safety, Cleanliness, Drink Presentation and Atmosphere. Assists General Manager to ensure operations run efficiently and according to company policy and standards. Ensures vendors and suppliers are properly compensated and are meeting the needs of the business. Assists General Manager in the selection of Front of House and Back of House employees. Supports the training and development of restaurant employees. Manages performance of all hourly employees, with an emphasis on Front of House employees, to ensure they are successful in their individual roles. Responsible for assisting in the completion of general business administration to include payroll, human resources, marketing and financial reporting. Promotes the business, builds sales, increases profits, ensure guest satisfaction, and brand integrity. The Restaurant Manager embraces the company's core values: Show You Care, Elevate the Spirit, Respect Everyone, Values Feedback, and Exceeds Expectations. Hooters is an Iconic concept, we currently operate 450+ Restaurants worldwide with more to come. Do you have a passion for Food, People and Fun while working? If so, Hooters could be the perfect fit for you! With an over whelming demand for awesome atmosphere and service we are looking for our next leaders to provide ice cold beer and hot wings delivered by our World-Famous Hooters Girls. Our comprehensive paid - training program is designed to train you for the skills necessary to be successful in your position, develop leadership qualities, and position you to advance within the organization. Hooters thinks everyone looks good in ORANGE, do you? Responsibilities: People Performance Management Hiring & Retaining Talent Leadership & Coaching Training & Development Customer Guest Service & Atmosphere Guest Satisfaction Food & Beverage Quality Menu & Product Launches Financials Deliver Results Planning & Execution Inventory Control/P&L Standards Responsible Alcohol Service Food Safety/Sanitation Hooters Girl Image Facility Maintenance & Cleanliness Safety & Security Responsibilities Scheduling & Staffing Proper Cash Handling Team Building Manage Vendor Relationships To Go Service & Catering Local Store/Grassroots Marketing Qualifications: High School Diploma/GED 2+ years of full service restaurant management experience in a complex & fast paced environment Successfully completed food safety/sanitation training Must be 21 years of age or older Knowledge, Skills, Abilities Basic knowledge in Microsoft Word and Excel General knowledge in full service restaurant operations/hospitality industry Strong organization and planning skills Strong operational skills in a customer-service & hospitality environment Strong coaching skills Intermediate mathematical computations skills Ability to communicate clearly and concisely, both orally and in writing Ability to build relationships at all levels Ability to handle confidential and sensitive information Ability to manage changing priorities All applicants applying for a position involved in the service of alcoholic beverages must have a valid ServSafe alcohol certification, and all applicants must have any other legally required certification prior to beginning work and in order to eligible to work for Hooters. The applicant will not be compensated for the completion of any training required to get the required certification, and gaining such certification does not guarantee the applicant continued employment. Hooters of America LLC is an equal opportunity employer and committed to workplace diversity. M/F/D/V are encouraged to apply

Silo Modern Farmhouse is looking for restaurant managers with experience in the upscale casual or fine dining segment to join our team and be a part of our family and our brand's growing success. We want upbeat and hands-on restaurant managers with 3-5 years of management experience in casual fine dining looking to grow their careers. Silo team members should be passionate about people and food, and focused on quality. As a Silo Modern Farmhouse Restaurant Manager, you will be responsible for: Daily operations Driving sales and profitability through operations excellence Ensuring guests are having an amazing experience with outstanding food and upbeat service Coaching and leading teams Creating a positive and fun work environment What Silo Modern Farmhouse offers YOU: Career development and growth Supportive team environment Competitive compensation Comprehensive benefits that include medical, dental, and vision Vacation 401k available Qualifications 3-5 years of management experience in casual fine dining.

They say you are the company you keep - and at Cracker Barrel, we take that seriously. Whether you're greeting guests, rolling out biscuits, or keeping things humming behind the scenes, you make the moments that matter, both big and small. Here, the work means more because we take pride in doing it together. So, join our team and find your place, because here...we're all in good company. What You'll Do - You'll Make the Moment As a Cracker Barrel Restaurant Manager, you're not just running a restaurant, you're a leader who focuses on the people and the place. You'll oversee both font-and back-of-house operations, ensuring our guest and team members know that we are committed to Always Serving Up More Than a Meal. With your leadership, you'll coach and develop your team, manage inventory, and deliver on the kind of guest experience we're known for. Backed by the right tools and training, you'll set the example and inspire your team to share the goodness of country hospitality. So if you're someone who…. Leads with care, making sure both employees and guests feel valued Thrives managing the full restaurant experience from kitchen flow to front-of-house service Balances operational focus with people-first leadership Stays cool under pressure and encourages your team through busy shifts Believes hospitality is a team effort that starts with strong leadership Has 2-5+ years of successful restaurant management experience, including 1 year of Cracker Barrel experience Can work 50 hours a week (five 10-hour shifts), including holidays and weekends as needed Has a valid driver's license … come on in, we've been expecting you! Focus on You We're all about making sure you're taken care of too. Here's what's in it for you: Good Work Deserves Good Pay: Competitive Annual Salary | Annual Merit Increase Opportunities | Quarterly Bonus Opportunities Support That Goes Beyond the Clock: Medical, Rx, Dental and Vision Benefits on Day 1| Life Insurance and Disability Coverage | Paid Vacation/Employee Assistance Program Grow and Thrive Your Way: Over 90% of General Manager and District Managers openings are filled internally| Tuition Reimbursement | Professional Development Culture of Belonging: Support that starts on day one | Onboarding, training, and development to help you thrive | Recognition programs and employee events that bring us together Invest in Your Future: 401k Plan with Company Matching Contributions at 90 days | Employee Stock Purchase Program More Perks, Just Because: 35% Discount on Cracker Barrel Food and Retail items | Exclusive Biscuit Perks like discounts on home, travel, cell phones, and more! A Little About Us Since 1969, Cracker Barrel has been a place to gather around delicious food, abundant servings, unexpected finds, and a warm welcome. Over time, it's become even more - somewhere folks can reconnect and feel at home. With more than 70,000 team members nationwide, we take pride in our roots -- always serving up more than a meal. See for yourself. Apply now. Cracker Barrel is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, sex, sexual orientation, genetic information, national origin, age, marital status, medical condition, disability or any other class expressly protected by law.

The role of the Restaurant Supervisor I is to support the General Manager and Restaurant Supervisor II in all day-to-day operations of the restaurant and to direct operations when the General Manager and Restaurant Supervisor !! are not present in the store. The Restaurant Supervisor I must maximize the culture of the restaurant and the overall guest experience while running their shift. The Restaurant Supervisor I will be required to enforce all company and government policies and communicate any policy changes to their employees on their shift. General Purpose To satisfy each and every guest that comes to our restaurant by delivering superior service in a clean restaurant with the highest quality food possible. Main Job Tasks and Responsibilities •Responsible for working towards accomplishing team and company goals, including being willing to assist in all positions when needed. •Ensure excellent customer service and operational goals are consistently above standard via the “Ops Scorecard” (SMG, QSC, and WingYou). •Maintain Ops Scorecard goals: Dissatisfaction - 5%, Accuracy - 4%, WingYOU - 95%, QSC - 5 Star. •Ensure all SMG customer cases are addressed within 24 hours, specifically those that are submitted on your shift. •Must maintain a “guest-first” culture in the restaurant. •Work varying shifts from week to week. •Be aware of hours worked. Do not use overtime unless approved by Area Coach. •Ensure all Team Members are compliant with company standards while driving positive team member engagement and retention (Including handbook, code of conduct, uniform standards, etc.). •Achieve and maintain operational excellence while ensuring all company procedures are being followed. •Ensure all Team Members are trained fully in their positions, including providing training to new Team Members. •Follow all cash management and cash handling policies during their shift, including ensuring the team follows policies and procedures. Monitor all paid outs, voids and refunds on your shift •Drive operational excellence by driving sales and controlling labor and food costs during shifts. •Ensure employee meals are appropriately utilized and monitored each shift. •Assist in keeping your restaurant fully staffed and minimize turnover by embodying our core values. •Delegate appropriate work duties to Team Members by conducting pre-shift huddles. •Complete Zenput tasks/forms fully and at the appropriate times. •Ensure the restaurant is always safe for both guests and employees, including food safety, personal safety, and cleanliness. •Complete Time and Temperature log as needed and verifying all dates in the restaurant. •Ensure that weekly and monthly cleaning in the restaurant is completed. •Maintain all work orders for repairs and equipment for the restaurant via Upkeep and communicate to General Manager. •Including managing all needs related to pest control. •Must always remain professional when on company property and when communicating with guests, team members, leadership, and office personnel. •Be a problem solver. •Must expedite when working without another Supervisor. A Supervisor or the GM must always be in Pilot position. •Must be able to lift up to 50-pound boxes. •Works a maximum of 40 hours per week, unless approved by Area Coach. *All Restaurant Supervisors are hired for a specific market; restaurant location is subject to change based on business needs *All these items are subject to change as business calls for it or as changes happen in the company.

The restaurant manager leads the front of the house team to plan shifts, organize daily operations in the dining room and carry-out, and train FOH staff to achieve Q39 goals in guest satisfaction, food quality, sales, employee retention, costs, and facility appearance. Duties and Responsibilities Ensure FOH team makes all guests feel welcome and are provided with responsive, friendly and courteous service at all times. Ensure that all food and drinks are consistently served according to Q39 recipes, portioning, and serving standards. Create a positive, productive team environment through regular coaching and training initiatives, including daily shift meetings for all FOH departments. Continually develop individual staff in all areas of professional and team development. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed following Q39 staffing guidelines. Be knowledgeable of restaurant policies regarding personnel. Administer prompt, fair and consistent corrective/coaching action for all violations of company policies, rules, and procedures. Prompt HR (Human Resources) administration for staff for FOH schedules, payroll inputs, hiring, staff assessment, performance appraisals, and termination decisions. Understand and consistently implement all policies, procedures, standards, specifications, and guidelines programs throughout the FOH operations. Control cash and other receipts by adhering to cash handling and reconciliation procedures. Fill in where needed to ensure guest service standards and efficient operations. Accurately and efficiently conduct daily procedures for facility opening or closing. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all FOH equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Reliable and accurate maintenance of FOH products and supplies through ordering and inventory management (includes serving ware, uniforms, menus, etc.). Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Coordinate in house execution of Q39 advertising, media appearances, and marketing campaigns. Qualifications Minimum Qualifications 3-5 years of restaurant management experience including a full bar program. Understanding of full-service food service standards and bar programs including knowledge of commonly used concepts, practices, and procedures in the hospitality management profession. Proven leadership skills including problem solving and conflict resolution. Exemplary communication skills (in-person, phone, and written) for guests, managers, and staff. Adept, high-caliber customer service skills Ability to demonstrate organization, task completion, and time management in an extremely high volume concept. Possess excellent basic math skills and can operate a POS system, Excellent computer skills with applications like Microsoft office and email. Be able to reach, bend, stoop and frequently lift up to 50 pounds

At Hooters, we're always on the lookout for top-tier restaurant management talent! If you have a genuine passion for hospitality and a knack for inspiring teams to deliver outstanding guest experiences, we want you on our roster. Manages various areas of responsibility within the operation; specifically Hospitality, Guest Satisfaction, Safety, Cleanliness, Drink Presentation and Atmosphere. Assists General Manager to ensure operations run efficiently and according to company policy and standards. Ensures vendors and suppliers are properly compensated and are meeting the needs of the business. Assists General Manager in the selection of Front of House and Back of House employees. Supports the training and development of restaurant employees. Manages performance of all hourly employees, with an emphasis on Front of House employees, to ensure they are successful in their individual roles. Responsible for assisting in the completion of general business administration to include payroll, human resources, marketing and financial reporting. Promotes the business, builds sales, increases profits, ensure guest satisfaction, and brand integrity. The Restaurant Manager embraces the company's core values: Show You Care, Elevate the Spirit, Respect Everyone, Values Feedback, and Exceeds Expectations. Hooters is an Iconic concept, we currently operate 450+ Restaurants worldwide with more to come. Do you have a passion for Food, People and Fun while working? If so, Hooters could be the perfect fit for you! With an over whelming demand for awesome atmosphere and service we are looking for our next leaders to provide ice cold beer and hot wings delivered by our World-Famous Hooters Girls. Our comprehensive paid - training program is designed to train you for the skills necessary to be successful in your position, develop leadership qualities, and position you to advance within the organization. Hooters thinks everyone looks good in ORANGE, do you? Responsibilities: People Performance Management Hiring & Retaining Talent Leadership & Coaching Training & Development Customer Guest Service & Atmosphere Guest Satisfaction Food & Beverage Quality Menu & Product Launches Financials Deliver Results Planning & Execution Inventory Control/P&L Standards Responsible Alcohol Service Food Safety/Sanitation Hooters Girl Image Facility Maintenance & Cleanliness Safety & Security Responsibilities Scheduling & Staffing Proper Cash Handling Team Building Manage Vendor Relationships To Go Service & Catering Local Store/Grassroots Marketing Qualifications: High School Diploma/GED 2+ years of full service restaurant management experience in a complex & fast paced environment Successfully completed food safety/sanitation training Must be 21 years of age or older Knowledge, Skills, Abilities Basic knowledge in Microsoft Word and Excel General knowledge in full service restaurant operations/hospitality industry Strong organization and planning skills Strong operational skills in a customer-service & hospitality environment Strong coaching skills Intermediate mathematical computations skills Ability to communicate clearly and concisely, both orally and in writing Ability to build relationships at all levels Ability to handle confidential and sensitive information Ability to manage changing priorities All applicants applying for a position involved in the service of alcoholic beverages must have a valid ServSafe alcohol certification, and all applicants must have any other legally required certification prior to beginning work and in order to eligible to work for Hooters. The applicant will not be compensated for the completion of any training required to get the required certification, and gaining such certification does not guarantee the applicant continued employment. Hooters of America LLC is an equal opportunity employer and committed to workplace diversity. M/F/D/V are encouraged to apply

Job DescriptionJob Title: Restaurant ManagerResponsibilities: Staff Management: Hire, train, and supervise restaurant staff, including servers, cooks, hosts, and dishwashers. Conduct performance reviews, offer feedback, and manage employee development. Ensure adequate staffing levels to meet customer demand. Create and manage work schedules for employees. Customer Service: Ensure that customers receive high-quality service and resolve any customer complaints or issues promptly and professionally. Monitor customer feedback and take necessary actions to improve service quality. Maintain a welcoming, positive, and friendly environment for both customers and staff. Operational Oversight: Manage the day-to-day operations of the restaurant, including food preparation, service quality, and cleanliness. Ensure compliance with all health, safety, and sanitation regulations. Monitor and maintain inventory levels of food, beverages, and supplies, placing orders when necessary. Control costs and oversee budgeting, including labor costs, food costs, and other operational expenses. Financial Management: Prepare and manage the restaurant's budget and financial reports. Analyze financial data and implement strategies to increase profitability and reduce waste. Handle cash management, including cash deposits, financial transactions, and accounting procedures. Quality Control: Ensure that food quality and presentation meet IHOP's standards. Oversee food safety protocols and ensure that food is prepared according to company guidelines. Perform regular checks to ensure cleanliness and organization of kitchen and dining areas. Marketing and Promotion: Assist with local marketing initiatives and promotions to drive business. Ensure the restaurant meets sales goals and develops strategies to increase traffic. Stay current on IHOP promotions, new menu items, and operational updates. Compliance and Safety: Ensure all local, state, and federal laws are followed, including employment regulations and safety protocols. Implement and enforce restaurant policies and procedures to ensure a safe and efficient work environment. Ensure that health inspections and safety audits are passed. Qualifications: Education: High school diploma or equivalent required; a degree in hospitality management or business is a plus. Experience: Previous experience in a supervisory or managerial role within a restaurant or food service industry. Skills: Strong leadership and interpersonal skills. Excellent communication skills, both written and verbal. Problem-solving and conflict resolution abilities. Ability to manage multiple tasks and work under pressure in a fast-paced environment. Knowledge of restaurant operations, including staffing, inventory, and budgeting. Physical Requirements: Ability to stand for extended periods of time and lift up to 25 pounds. Willingness to work evenings, weekends, and holidays as needed.

Full-time Description SUMMARY OF JOB: The Restaurant Manager provides the management support of all operations in the restaurant. To accomplish these tasks, the Restaurant Manager works closely with the Restaurant Clerks and customers. DAILY DUTIES: Give fast, friendly customer service. Effectively communicates with all customers. Adhere to all product formulas. Prepare all back-up products utilizing the correct equipment to perform each duty. Operate all equipment according to manufactures regulations. Accurately perform daily inventory counts utilizing the proper forms provided. Understand and adhere to all Trexcon and county Health and Safety policies regarding the proper handling of food. Proper hand washing Proper glove usage Maintain products within the proper food temperature zones Proper storage of all foods according to product type Mark times and dates of opened and prepared food products Daily evaluation of products to remove outdated items Accurately perform and record temperatures of products on the designated temperature food logs at least once per shift. Provide for corrective actions for all products within the temperature danger zone Receive delivery from approved distributor and accurately account for every item on invoice. Adhere to all uniform policies. Maintain and account for all product inventory. Assemble products for customers when it is ordered. Accurately perform money transactions on the register. Properly use time clock to record all duty time. Finalize shift paperwork. Sweep and mop floors. Clean Restrooms. Empty trash containers inside and outside of the store. Clean sidewalks and parking lot areas. Complete all food adjustments. Other duties as assigned by the Food Service Manager. Requirements ESSENTIAL RESPONSIBILITIES: Ensures that all activities conform to Trexcon & Subway policies and procedures. Communicate effectively and appropriately with all staff members. React to change productively and handle other tasks as assigned. Remains flexible in daily routine. Support the mission statement of Trexcon. Give fast, friendly customer service. Finalize daily paperwork. Interviewing and hiring or potential employees. Complete regular evaluations on Restaurant Clerks. Discipline and dismissal of Restaurant Clerks. Develop work schedules for Restaurant Clerks maintaining total hours at or below the budget hours for that location. Organize training of new employees. Read and respond to email or intra-mail on a daily basis. Reconcile Restaurant Clerk time cards and payroll reports and submit to the Home Office as per policy. Order products for approved vendors. Establish communication with Home Office Personnel to assist with procedural issues. Establish communications with the Maintenance Department to assist with repairs. Keep the building clean and in working order. Organize and execute regular store meetings. Attend management team meetings. PHYSICAL REQUIREMENTS OF THE POSITION: Requires prolonged standing. Requires physical exertion to manually move, lift over 55 lbs., carry, pull, or push heavy objects or materials. Occasional stooping, bending, reaching and climbing ladders or step stools. Requires some travel. Salary Description $40000-$50000

CONRAD'S Eat Drink Local is a locally owned and operated establishment that has been serving the area since 2001. Our goal is to create a safe and rewarding experience for our guests and our staff while being a supportive and contributing member of our community. CONRAD'S Eat Drink Local features a scratch kitchen, large wine selection, signature cocktails and is focused on local & regional craft beer. CONRAD'S is a member of Missouri Craft Brewer's Guild, that focuses on our states local craft beer industry. CONRAD'S Eat Drink Local is currently looking for a Restaurant Manager. Ideal candidate is a high-energy individual who is passionate about service, enjoys a small company feel and has the heart of a teacher. Integrity is a big deal. It is our goal to make every guest's experience positive. We place importance on creating an environment that is respectful and a great place to work. It is our goal to make every guest's experience positive. This position may be required to bounce between our locations. Well Established Brands (serving area since 2001) #EatDrinkLocal Work Week: 5 Days a Week: 50-55 Hours Weekly Benefits: Competitive salary: $45-$60K PTO: Paid Time Off Insurance: Medical, Dental, Vision & TeleMed No Late Nights Duties and Responsibilities: Oversee and manage areas of the restaurant and make decisions on matters of importance to guest service. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply and labor costs. Enforce sanitary practices for food handling and general cleanliness. Ensure compliance with operational standards, company policies, federal/state/local laws, ordinances and health department standards. Maintain professional restaurant image including restaurant cleanliness, proper uniforms and appearance standards. Motivate Staff: Give more energy than they take and hold staff accountable. Ensure positive guest service in all areas. We believe in providing exceptional customer service and that every guest should leave happy. Provide direction to employees regarding operational procedural issues. Maintain a positive and professional approach with coworkers and customers. Ability to follow directions from Operation and General Managers. Bringing positivity to the workplace. In person Qualifications: Restaurant/Hospitality management experience (2 years) Ability to attract, hire, and retain happy employees Great communication skills, leadership Possess a strong customer focus, team player, organizational skills, and analytical thinking Manage people standards/Ability to energize, motivate, and influence the actions of staff Management of food safety/sanitation BOH Experience is a huge plus Food and beverage quality planning & execution Ability to work weekends & nights View all jobs at this company

NOW HIRING!! ** FT, PT and PRN positions. Multiple Shift Options Available ** Example of some positions available in the restaurants: Food Service Associate (FSA) - $13.50/hour+ Host/Hostess - $13.50/hour+ Dishwasher - $15.50/hour+ Cook - $15.50/hour+ Currently John Knox Village features 7 individual dining outlets spread out over the 400 acres of residential property each with a unique menu and style of service. Fireside is a cafeteria, Lakeside Grille is a quick service restaurant, Courtyard Café, Places Restaurant, and the newest, Stories Public House and Metropolitan are full service restaurants, and then there's the Coffee Shoppe. Each outlet is at least a mix scratch restaurant. Courtyard Café, Places, Stories Pub, and Metropolitan are 70 to 99% scratch made-to-order kitchens. Lakeside has some cook-to-order and some batch cooking for the meal period. Fireside is mostly batch cooking. All kitchens utilize prep and line cooks under the tutelage and leadership of a chef. Check averages range from $6.50 at Fireside to $20.00 at Metropolitan. All outlets feature flexible hours, full- and part-time positions. All full-time positions are benefit-eligible to include up to 5 weeks of PTO for the year. Each outlet has different hours of operations, the earliest starts service at 7am and the latest closing time is 8pm, so say goodbye to getting off work at 2am from a typical restaurant. Servers working the full-service restaurant earn a higher wage than a typical server in the retail world plus earn gratuities as well. Requirements* (*Other requirements may be applicable. See full job description for specific position essential functions and requirements.) ESSENTIAL QUALIFICATIONS: Candidate must be at least 16 years of age. Education: • This position requires the level of education typically acquired by a course of study leading to a high school diploma or GED. Licenses/Certifications: • Must obtain current Food Handler Permit within 15 days of start date. ServSafe certification will be accepted in lieu of. Knowledge and Skills (required unless otherwise noted): • Ability to work with a large group of residents/customers. • Beginner level knowledge of cash handling and cash register operation. • Awareness of cost control responsibilities of the position within the Department. • Ability to work irregular hours. • Ability to speak in simple sentences. • Ability to read and comprehend simple instructions, short correspondence, and memos. • Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. • Ability to perform tasting and/or smelling. • Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions. EOE/D/V Tobacco-free Post-offer background check and health screening required Questions can be directed to careers@jkv.org